Hungarian Skillet Peasant Breakfast | Hearty Weekend Brunch

Cook the washed potatoes in their skins in lightly salted water until almost tender (approx. 15-18 minutes), then let them cool slightly, peel, and cut into 1.5-2 cm cubes.

Cut the Kolozsvári bacon into smaller cubes and slice the dry sausage. Finely chop the yellow onion, slice the TV pepper, and thinly slice the spring onions for garnish.

Melt the pork lard in a large cast-iron or heavy-bottomed skillet. Add the diced bacon and sausage slices, then fry over medium heat for 3-4 minutes until the bacon renders its fat and the sausage browns. Remove the bacon and sausage to a plate, leaving the flavorful spiced fat in the skillet.